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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a great way to use up soft bananas. This nutritious and energy giving cake doesn't break up easily,making it good for the childrens packed lunch boxes.The parkin keeps really well in a covered container for up to two months. Ingredients:
1 1/3 cups plain flour |
2 teaspoons bicarbonate of soda |
2 teaspoons ground ginger |
1 3/4 cups medium oatmeal |
4 tablespoons dark muscovado sugar |
6 tablespoons sunflower margarine |
2/3 cup golden syrup |
1 egg, beaten |
3 ripe bananas, mashed |
3/4 cup icing sugar |
Directions:
1. Preheat the oven to 160/325/Gas 3.Grease and line an 18 x 28cm cake tin (7 x 11 ).
2. Sift together the flour,bicarb of soda and ginger,then stir in the oatmeal.Melt the sugar,margarine and syrup in a saucepan,then stir into the flour mixture.Beat in the egg and mashed bananas.
3. Spoon into the tin and bake for about 1 hour or until firm to the touch.Cool in the tin,turn out and cut into squares.
4. Sift the icing sugar into a bowl and stir in just enough water to make a smooth,runny icing.Drizzle the icing over each square.
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